Parsley instead of lettuce

“Too many Americans think of parsley as no more than a garnish. Italians know better. They put it in and on just about everything, and not just a delicate little sprinkle here and there. Parsley is a rich source of many vitamins including B12, K and A. Just a half a cup provides more than half of the daily recommended allowance of vitamin C. This salad is a tasty demonstration of the ability of parsley to command the center of the plate, or at least to stand side by side with a simpatico partner; in this case, celery. Toss it with some lemon juice, olive oil, walnuts and a tiny bit of shaved Parmigiano-Reggiano, and you will see just what a star it can be.” —Sara Moulton, host of "Sara’s Weeknight Meals" on PBS

Parsley and Celery Salad with Parmigiano-Reggiano and Walnuts(Adapted from “Sara Moulton’s Everyday Family Dinners,” Simon and Schuster, 2010)

Preheat the oven to 350 F. Spread out the walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let the walnuts cool to room temperature. Coarsely chop the walnuts (about 1/3 cup). Meanwhile, very thinly slice the celery crosswise (about 3 cups) and shave the cheese (about 1/3 cup). In a large bowl, whisk together 1 tablespoon lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. Taste and add more lemon juice if desired. Add the celery, parsley, cheese, and toasted walnuts to the dressing and toss until combined. Makes about 4 servings.

Tabasco sauce in your vinaigrette

“Tabasco is perfect in vinaigrettes because it adds complexity, heat and acid—all things that make vinaigrettes sing.”—Vivian Howard, chef at Chef and The Farmer and star of the PBS show "A Chef's Life"

Split the cucumber length-wise and scoop out the seeds. Slice it into 1/8-inch thick half moons. Transfer the cucumber slices to a bowl and sprinkle with a generous pinch of salt. Slice the scallions on a very thin bias and add these slices along with the mint leaves that have been roughly torn into small pieces. In a separate small bowl, whisk together the Tabasco, lemon juice, rice vinegar, honey and grapeseed oil. Add a pinch of salt to the vinaigrette and pour it over the cucumber. Toss everything to combine, and serve it immediately. Serves 4.

Pepitas (pumpkin seeds) on top

“Pepitas add a chewy crunch and a delicious, subtly sweet, nutty flavor. They are rich in magnesium, protein, iron, and zinc, and contain a broad range of phenolic antioxidants, making them helpful in the fight against diabetes and cancer. Pepitas are one of the best plant sources of omega-3 fats.” —Tammy Lakatos Shames and Lyssie Lakatos, registered dietitians, personal trainers, and authors of The Nutrition Twins’ Veggie Cure

Remove the stems from the kale leaves. Cut the leaves into bite sized pieces. In a small bowl whisk together the shallot, lemon juice, lemon zest, olive oil and black pepper. Pour the dressing over the kale, toss to coat the leaves and let sit 10 minutes or until the kale begins to wilt. Add grapefruit, avocado and pumpkin seeds. Toss and serve.

Chickpeas as croutons

“[Smoky Chickpea Croutons recipe] has become one of our favorite salads toppings. Chickpeas alone are great on salad, but this version brings them to the next level. It combines the health benefits of the chickpea, the crunch of the crouton without the bread, and the smokiness of bacon without the bad fat! This topping keeps salad gluten free and adds a punch of delicious, smoky, crunchy flavor. It’s three favorite salad toppings rolled into one!”—Fancy Girl Table, a full-service artisan catering and event design company that focus on local, organic, sustainable menus

Preheat the oven to 400 degrees F. Drain the chickpeas well. Place the chickpeas on double paper towels and with another paper towel blot them dry. Remove any loose skin that may have separated. When totally dry, and to a bowl and toss with the remaining ingredients. Place on a baking sheet and bake in the oven, stirring occasionally, until very crisp, about 35-40 minutes. Let cool. Add to your favorite salad and store leftovers in an airtight container.

Romaine, grilled for flavor

"Romaine is such a typical salad ingredient, but when you grill it, it adds a great depth of flavor to your dish. It gets charred and a bit tender, and is a great addition to salads. I like to serve mine with some grilled asparagus and romesco, and top it with a farm egg."—Chef Jamie Bisonnette, James Beard nominated chef behind Boston restaurants Coppa and Toro, winner of Food Network’s show "Chopped"

Cut the romaine in half lengthwise, and season with salt, pepper and a drizzle of olive oil. Grill the romaine until lightly charred, but still raw in the interior. Season the asparagus with salt, pepper, and olive oil and grill until tender. Fry egg sunny side up in olive oil and season with salt and pepper. Cut the core from the romaine, and slice the asparagus. Arrange on a plate with the onions and almonds. Drizzle with the romesco on the vegetables and on the plate. Top with fried egg. Serves 2-4

Sweet potatoes instead of greens

“Shake up your daily salad routine by substituting traditional greens for sweet potatoes. They are naturally low glycemic and packed with fiber to keep you full, longer. One medium sweet potato has almost four times the recommended daily allowance for vitamin A (in the form of beta carotene), which is important for healthy skin, immune function, and good eye health and vision. Sweet potatoes are also a good source of antioxidants, potassium, vitamin B6, and vitamin C.”—Mandi Knowles, RD, corporate dietitian at Nutrisystem

Tuna as a topping

“Canned tuna is a fabulous and nutritious way to jazz up an ordinary salad. The tuna elevates the flavor of your favorite greens and veggies and means a hearty and easy homemade lunch or dinner is just minutes away.”—Kelsey Nixon, host of "Kelsey's Essentials" on Cooking Channel and Food Network

Fennel, roasted for sweetness

"I love adding cooked vegetables in my salads, served either warm or cold. At the Meatball Shop we often use roasted fennel as a way to add richness and sweetness to a salad without adding sweeteners or fat."—Daniel Holzman, co-owner and chef of The Meatball Shop, fast-casual restaurant with five New York City locations